Pork Loin and Potatoes

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A delicious oven-roasted pork loin cooked with potatoes and onions.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Resting Time 15

Total Time 1 25

Servings people

Calories 436kcal

Preheat oven to 375°F.
Place potatoes and onions in a large casserole dish. Drizzle with 1 tablespoon of olive oil and toss to coat.
1 ½ - 2 pounds Yukon gold potatoes, 1 white onion, 2 tablespoons olive oil
Pat pork loin dry with a paper towel. Rub remaining olive oil onto the pork loin. Push potatoes and onions to the side and place the pork in the center of the casserole dish.
3 - 4 pounds boneless pork loin
Sprinkle everything with salt, pepper, and fresh herbs.
1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary
Place in preheated 375°F oven and bake uncovered for 60-70 minutes until the pork is cooked through and reaches 145°F.
Remove from the oven and place pork on a rimmed baking sheet (to catch the juices). Cover lightly with foil to rest for 10-15 minutes.
Test the potatoes. If they aren't fully cooked, return to the oven. They can continue cooking while the pork is resting.
After the pork has rested, slice and serve with potatoes and onions. Top with fresh herbs for garnish.

The amounts in this recipe are flexible. Select a boneless pork loin to fit your needs. Add additional potatoes as desired.

Rotate the casserole dish halfway through cooking time if your oven cooks unevenly or you find one side is browning before the other side.

If using dried herbs, reduce the amount by half. Dried herbs are stronger tasting than fresh so you don't need to use as much.

Variations

Use any variety of potatoes you prefer. Red, fingerling, baby, or russet will work. Peel the potatoes if desired. Russet potatoes have a thicker skin and are usually peeled.

Bake on a rimmed baking sheet instead of a casserole dish. This may allow more room for additional potatoes or a larger-sized pork loin.